Sodexo has entered a collaboration with chef Kate Austen to innovate its Modern Recipe brand, a contemporary workplace dining offer.

Austen, celebrated for her victory on the BBC's Great British Menu programme, will bring her culinary expertise to Sodexo's team, co-developing new dishes and leading seminars.

Austen's background includes being the youngest female head chef at the two Michelin star restaurant AOC in Copenhagen, and roles at the three Michelin star Restaurant Frantzen in Sweden and with Gordon Ramsay.

Sodexo stated that its brand will use Austen's input to engage customers on the importance of food that fuels productivity and is environmentally conscious.

The partnership will integrate her style and culinary techniques into Modern Recipe's offerings.

Austen said: “I am incredibly excited to collaborate with Sodexo as its ambassador for Modern Recipe in the UK. Modern Recipe embodies a contemporary, healthy and sustainable approach to workplace dining, and I am eager to work alongside Sodexo’s talented chefs and showcase this exciting and compelling brand.”

Currently, Modern Recipe is featured at more than 30 client sites across the UK, including restaurants, cafés and micro-markets.

From July 2024, Modern Recipe will introduce dishes endorsed by Austen, such as Tamari and Ginger Cauliflower Bao Buns, a Steak and Grains Bowl, Korean Style Soy, Sesame and Veg Braised Pollock, and Rice and Kimchi Cabbage.

Sodexo UK&I [United Kingdom and Ireland] Corporate Services director of marketing and strategy Inna Lim said: “Kate is the perfect fit for Modern Recipe’s overall mission to bring employees healthy and delicious food that provides a moment of human connection.

“We are passionate about making every moment and every occasion an opportunity for hospitality and with Kate’s talent we look forward to her helping us elevate our goal even further. Her culinary vision and dedication to her art perfectly aligns with our business ethos and brand values and represents a significant step forward in redefining the standards of workplace dining.”